Orman kebabı is tas kebabı with vegetables. The same slow cooking applies, with the timing of the vegetables added: the meat starts an hour ahead, the potato and carrot go in for the last half hour, and the peas in the last ten minutes.
Ingredients
For the dish
Method
-
Sear the meat
Brown the diced lamb in butter over a high heat and cook for 12 minutes until it takes its liquid back up.
-
Add the onion and paste
Soften the onion for 8 minutes, add the tomato paste and tomato and fry for 3 minutes.
-
Soften the meat
Add the hot water and the bay leaf and cook gently for 55 minutes.
-
Add the firm vegetables
Add the potato and carrot and cook for 25 minutes more.
-
Add the peas
Add the peas, salt and pepper and cook for 10 minutes.
-
Rest
Take off the heat and leave covered for 10 minutes.
Tips
- Do not add the peas at the start; cooked for an hour they turn grey and fall apart.
- Cut the potatoes large, as small pieces melt away over a long cook.
- Keep enough liquid to cover the dish; it is wetter than tas kebabı.
Nutrition
370
kcal
29 g
Protein
19 g
Fat
25 g
Carbs
7 g
Sugar
6 g
Fibre
Values are per serving and approximate.